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Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs

a technology of isolated soy protein and cheese analog, which is applied in the field of fresh, unripe cheese analog, can solve the problems of affecting the quality of finished cheese and the possibility of problems that are encountered

Inactive Publication Date: 2002-12-17
ARCHER DANIELS MIDLAND CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Transglutaminase is an enzyme which crosslinks proteins and which aids in crosslinking the isolated soy protein and milk proteins. The transglutaminase catalyzed crosslinks serve to compatibilize the soy and milk proteins. These crosslinks help in improving the functionality of the different proteins and therefore improving the texture of the finished product. Transglutaminase is preferably present in amounts from about 0% to about 1.0%, and preferably from about 0% to about 0.2%.
A hydrocolloid gum may be optionally added as a stabilizer to improve the yield of the cheese, and may be added in amounts of from about 0% to about 2%, and preferably from about 0% to about 0.8%. The hydrocolloid gum can be selected from the group comprising carrageenan, carob bean, guar and xanthan.
After separating a percentage of the whey from the rest of the above described mixtures, the mixture is further processed to produce the appropriate type of cheese or cheese analog. The processing required to produce various types o cheeses or cheese analogs at this stage in the method is obvious to one skilled in the art of cheese-making. The mixture is also salted to improve flavor and texture. The salting agent can be selected from the group comprising sodium chloride. The salted, processed mixture is poured into molds to shape the cheese. The mixture in the molds may also optionally be externally pressed to remove moisture from the cheese or cheese analog. The resulting cheese composition after comprises from about 2% to about 17% soy isolate.

Problems solved by technology

Problems can be encountered due to differences between milk and soy proteins in molecular and functional properties which can affect the quality of the finished cheese.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Isolated soy protein was prepared by pH adjusting soy curd prior to spray drying. The pH of the isolated soy protein ranged from between 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty eight grams of isolated soy protein was incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut curds were then agitated occasionally for about 40 minutes and allowed to cook at a temperature of 37.degree. C. Approximately 60-70% of the whey was drained and 3.5% salt was incorporated, based on the weight of the remaining whey and curds. The salted whey / ...

example 2

Isolated soy protein was prepared by blending different isolated soy proteins to obtain the desired pH. The pH of the isolated soy protein ranged from 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty-eight grams of an isolated soy protein blend and 6 grams of a 50% titanium dioxide dispersion were incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk / titanium dioxide mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut curds were then agitated occasionally for about 40 minutes and allowed to cook at a temperature of 37.degree. C. Approximately 60-70% of the whey was drained and 3.5% sa...

example 3

Isolated soy protein was prepared by either adjusting the soy curd prior to spray drying or by blending different isolated soy proteins to obtain the desired pH. The pH of the isolated soy protein or isolated soy protein blends ranged from 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty-eight grams of the isolated soy protein or isolated soy protein blend; 6 grams of a 50% titanium dioxide dispersion; and I activity unit of transglutaminase were incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk / titanium dioxide / transglutaminase mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut ...

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PUM

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Abstract

The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.

Description

1. Field of the InventionThe present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.2. Background InformationWhile the art of cheesemaking has been practiced for centuries, the cheesemaker is always looking for ways to improve the finished cheese yield obtained from the starting quantity of milk. This becomes very important in areas of the world where the milk supply is limited. Attempts have been made over the years to incorporate soy protein as an economic replacement for milk proteins. Problems can be encountered due to differences between milk and soy proteins in molecular and functional properties which can affect the quality of the finished cheese.Therefore, a method is provided which incorporates...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23C19/00A23C19/055
CPCA23C19/055
Inventor BORDERS, CHERYLLOBO, VICTOREGBERT, W. RUSSELLTRUE, LEWISGOTTEMOLLER, THOMAS
Owner ARCHER DANIELS MIDLAND CO
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